Herbed Quinoa Salad - cooking recipe

Ingredients

1 1/2 cups peas or 1 1/2 cups green beans
3 cups cold cooked quinoa
1/2 cup crumbled low-fat goat cheese
1/4 cup chopped fresh parsley
1/4 cup chopped mint or 1/4 cup basil
1/4 cup chopped fresh tarragon
1/3 cup chopped shallot
1/3 cup lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon toasted cooled pine nuts

Preparation

To cook the quinoa: bring 2 cups of water or stock to a boil in a 2 quart saucepan.
Add 1 cup of quinoa.
Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.
Drain off any remaining liquid.
Fluff with a fork to separate the grains.
Allow to cool before combining in salad.
In a 2-quart saucepan over high heat, bring one quart water to a boil.
Add the peas.
Cook for about 4 minutes, or until tender; do not overcook.
Drain and rinse under cold water.
Place the quinoa in a large bowl.
Add the peas, goat cheese, parsley, basil, tarragon and chives.
Toss lightly.
In a cup, whisk together the lemon juice and olive oil.
Pour over the salad.
Top with pine nuts.